Eggs Benedict in 6 minutes
Corinna Borden | Contributor
For over 20 years, I resigned myself to eating Eggs Benedict in restaurants because I thought the sauce was too darn hard - the classic recipe for hollandaise sauce involves a double burner, a candy thermometer, and a metal bowl (none of which we own). But last Sunday, my partner, trusting as always in the infallibility of The Joy of Cooking and spurred on by my stated desire of what I wanted for Valentine’s Day brunch, kept reading, and persevered, finding a recipe for hollandaise that doesn’t require anything special but a blender.
And we own a blender, and we have fresh eggs that need to be eaten, and the entire delicious, plate-licking meal took us 6 minutes to make, and it was the easiest at-home most decadent brunch ever.
Corinna Borden | Contributor
(Note: This timeline assumes two sets of hands, and we like our eggs runny.)
T-minus 6 minutes: Check coop for fresh eggs, return with 4 fresh new eggs to add to the 2 on the windowsill from yesterday, turn heat on for poaching egg water, melt ghee, slice off 4 chunks of turkey bacon and throw into toaster oven with slices of bread.
T-minus 5 minutes: Separate 2 egg yolks into blender, add 2 teaspoons lemon juice, grind in pepper and salt, press toast on toaster oven.
T-minus 4 minutes: Take a sip of coffee, watch the bread turn into toast.
T minus 3 minutes: Set the table, scratch the dog.
T-minus 2 minutes: Break 4 eggs into the poaching egg water
Corinna Borden | Contributor
Or, that was what I did until we started keeping chickens. I don’t need to make a tornado in the water any more. A freshly laid egg has a white that is almost as firm as the yolk. I am able to simply pour it into the warm water. They are so contained unto themselves, they can be literally on top of each other and still be intact when you spoon them out.
Okay, back to the countdown.
T-minus 90 seconds: Turn blender on and start foaming the yolk and lemon juice. After 10 seconds slowly pour in the melted ghee.
T-minus 30 seconds: (This takes some maneuvering to happen all at once). Remove toast and bacon from toaster, place the four pieces onto two plates, stack turkey bacon on top, remove the poached eggs from the water and place on top of bacon, use a spatula to pour the Hollandaise onto the eggs, carry plates to table.
Breakfast! Cut into the perfectly runny eggs, the salty, tangy bacon, the warm dense bread, and spread over it all the incredibly perfect Hollandaise sauce. Smile as your tongue dances with happiness.
Comments
Ashleigh
Mon, Feb 22, 2010 : 4:08 p.m.
Thanks for sharing! I love eggs Benedict w/ gluten free bread, of course. I've never actually made them, so I'll have to give this recipe a try.